Chocolate Peanut Butter and Banana Icebox Cake

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Yield: 8 servings
Save Recipe

Ingredients

1/2 cup smooth peanut butter (recommended: Jiffy)

2 1/2 cups cold heavy cream, divided

1/2 cup confectioners' sugar

1 1/2 teaspoons vanilla extract

5 bananas, sliced, plus additional for garnish

2 (9-ounce) packages chocolate wafer cookies

Directions

  1. In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
  2. In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  3. Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Peanut Butter Cookies

Flourless Peanut Butter Cookies

Peanut Butter Fudge

Mini Espresso Cakes with Peanut Butter Frosting

Spooky Peanut Butter Spider Cookies

"Hot Chocolate" Banana-Nut Oatmeal

Chocolate Cake in a Mug

Chocolate Lava Cakes